Bacon and Egg Hash

Alan Richardson

This trouble-free camp fare is fresh tasting, natural, and hearty enough to satisfy an adventurer's appetite. Fry up leftover baked new potatoes and slab bacon and top with fresh eggs for a surefire one-pan breakfast hit.

Total Time: 0:33

Prep: 0:10

Cook: 0:23

Level:
Moderate

Serves:
4

Ingredients

Directions

Make the hash: Cook the bacon in a large skillet over medium-high heat until browned and crisp. Remove the bacon and set aside. Discard all but 2 tablespoons of the bacon fat, add the onions and peppers to the pan, and sauté for 3 minutes.

Add the potatoes and bacon and cook until potatoes are heated through -- about 5 minutes. Lower heat to medium low and gently crack the eggs onto the surface of the hash. Cover the pan and cook until the eggs are set -- about 5 minutes. Serve immediately.